Also known as lemon brownies, these are fudgy, puckery sweet, moist, and intensely flavored lemon bars with a finger-licking glaze. They require few ingredients and are easy to make. I have been making them for years, and trust me, they disappear fast! They keep well for several days and can be frozen.
Incredibly popular recipe!
For me, they were always lemonies (which I still call them), those tangy, glazed lemon squares that bring raves among my friends whenever I make them! Which is often, and that's an understatement.
But lemon blondies (or lemon brownies, even though they don't have chocolate) give a more accurate image of their appearance and texture: dense, fudgy, chewy and irresistible.
Whatever you call them, I encourage you to bake this wonderful lemon dessert and see for yourself. This is my go-to recipe for tea parties, potlucks and as dessert for casual gatherings. Like most bars and brownies, you can have them frozen and ready for when the need or craving hits!
If you're a lemon lover, you'll want to keep this recipe (and the lemon strawberry blondies, their sister) close.
Testing Notes
It's important to retain moisture. This is key and what makes them fudgy and super moist.
Room temperature butter works best, as melted butter can make the blondies extremely moist, almost wet. This recipe doesn't use baking powder or baking soda to help the batter rise.
Don't overbake them! Don't wait until the center of the pan is completely firm to remove them from the oven. It needs to be just slightly jiggly.
Cover the pan while they're cooling down. Use a clean kitchen towel and place it over the blondies about 10 minutes after they've cooled on a wire rack, as you want the first whiff of hot steam to be released.
Glaze them while they are still barely warm, just a step short of fully cooled. The glaze acts as a barrier, retaining moisture. Let the glaze set for a little while, then cover the pan and refrigerate it until ready to eat.
The blondie-to-glaze ratio is important for achieving a balanced taste. The lemon flavor may be lost if the glaze layer is too thick. So don't overdo it. The recipe below has what I deem to be the perfect ratio and consistency.
Eat these lemon blondies at room temperature. It brings out the lemon flavor, and the crumb is fudgier. I recommend eating them within the first few days of baking for a fudgier experience.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Process steps
Mixing: a large bowl and a whisk are all you need. But you can use an electric mixer for the first part if it's easier. After adding the flour, switch to a whisk or silicone spatula.
- The flavorings are added after the wet ingredients (butter and eggs) are mixed with the sugar to enhance their flavors.
- You must sift the dry ingredients (flour mixture) before adding them. I do it directly with a sifter over the blondie batter. Or have them sifted in a bowl beforehand if that's easier for you.
- Add the lemon juice at the end and mix until smooth and shiny. Don't overbeat.
- The final lemon batter is thick but spreadable. To make it easier to remove later, butter the pan and then line it with parchment paper (as wide as the pan) covering the bottom and two of the sides.
Baking and glazing
Don't overbake them! This is crucial to achieving a fudgy texture and soft crumb.
- The glaze is applied on the barely cooled blondies and then refrigerated (covered in plastic wrap) or left at room temperature until dried enough to cut.
- Run a smooth-bladed knife around the edges of the pan and then use the paper to lift the whole block of lemon brownies.
Vintage Kitchen Tip
The glaze will keep the blondies moist. Even if you won't eat them immediately, keep them glazed and covered with plastic wrap (in the pan) to avoid dryness. They last for several days.
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Lemon Blondies Recipe (fudgy and easy)
Ingredients
For the lemon bars:
- 1 cup white sugar
- ½ cup unsalted butter, at room temperature
- 2 eggs, at room temperature
- 1 tablespoon lemon zest
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- 3 tablespoons fresh lemon juice
For the lemon glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
For the lemon bars:
- Preheat the oven to 350°F (180°C).
- Butter or spray an 8-inch square baking pan. You can line it with a strip of parchment paper, covering the pan's bottom and two long sides. The two short sides will remain unlined but greased. I recommend it as it will help you to easily remove the bars from the pan.
- Mix ½ cup unsalted butter with 1 cup white sugar with a whisk until smooth.
- Add 2 eggs and integrate. Mix well, but don't beat too much.
- Fold in 1 tablespoon lemon zest and ½ teaspoon vanilla extract.
- Add the sifted 1 cup all-purpose flour and ½ teaspoon salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice).
- Mix *just* until it's all well incorporated, but don't overbeat.
- Add 3 tablespoons fresh lemon juice and mix just until combined.
- Fill the prepared pan with this batter and even out the top.
- Bake for about 20 minutes, until almost set in the center. This is key to prevent them from drying out. A toothpick or cake tester inserted in the center should come out with moist crumbs but not wet.
- Let cool on a wire rack for 10-15 minutes, and then cover loosely with a clean kitchen towel. Cool almost completely before glazing.
- When ready to eat, run a smooth-bladed knife around the edges of the pan to loosen any stuck bits, and then use the paper to lift the whole block of lemon brownies. Transfer to a flat surface and cut.
For the lemon glaze:
- Mix 1 cup powdered sugar with 2 tablespoons fresh lemon juice in a medium bowl until creamy and thick.
- Pour and spread the glaze on the lemon brownies with an offset spatula or the back of a spoon. Sprinkle with fresh lemon zest if you want to. Let the glaze dry before cutting, or cover the pan with plastic wrap and chill until ready to eat.
- It can be made ahead and stored in an airtight container in the refrigerator for 2 weeks. Mix well before using.
Jade says
These are an all time favorite!!!
Angela Hatch says
When you state 'all purpose flour' is that plain flour? ( i am in the UK)
Paula Montenegro says
Hi Angela! Yes, it's plain flour (not bread or cake/pastry flour).
C Harrison says
Love the Lemon Brownies!! Easy recipe and we always have lemons and the other ingredients on hand, so this will be my go to quick recipe to take to events. I like the variation options and I might add some raspberries when in season.
One note: Adding the vanilla is left out of the printable recipe instructions.
Paula Montenegro says
So happy to know you loved them Harrison; I feel the same way! I corrected the missing vanilla, thanks for the heads-up. Have a great week.
David Scott Allen says
These were a huge hit with Mark, me, and our guests! We all love lemon so much and, now that the lemon season is upon us, we will have a lot of lemons coming to us from neighbors. We will enjoy these all winter long! Thanks!
Paula Montenegro says
SO happy to know that David! I made them two days ago for friends also and they do disappear fast lol. And they're so easy to make. Have a great week!